In a large mixing bowl, combine all-purpose flour and sea salt. Gradually pour in boiling water, stirring continuously until a scraggly dough forms. Add room temperature water until the dough comes together. Cover and let rest for 30 minutes.

Turn the dough onto a lightly floured surface and knead for 1-2 minutes until smooth and elastic. Divide into 8 portions and shape into small balls.

Coat each dough ball with oil to prevent sticking. Place them in a covered bowl or lightly oiled tray and let rest for at least 2 hours.

Flatten a dough ball on a greased surface and stretch outward until nearly paper-thin. Apply a thin layer of oil, roll into a log, spiral it into a round shape, and flatten gently again.

Heat a non-stick skillet over medium heat, add a splash of oil, and cook the roti for about 2 minutes on each side until golden brown and flaky.

Remove from skillet, let cool slightly, and squash gently to separate layers. Serve warm with savory curries.